Thin and Thinner - Low Carb

SOLUTIONS TO PERMANENT WEIGHT LOSS IN THE REAL WORLD FOR MOMS TO MODELS... IF WE CAN DO IT, SO CAN YOU!
Find low carb recipes, meal plans, grocery lists, and motivation on our weight loss blog or in our book titled Thin and Thinner.

Sunday, January 10, 2016

Fellow low-carber’s! If you’re tired of the usual side salad try
this amazing Broccoli-Beet Salad recipe! It is mother and mother-in-law
approved ;)

Broccoli-Beet Salad Ingredients

2 (small) broccoli heads

8 slices bacon (organic/uncured),
cooked, drained and crumbled

½ cup finely chopped red onion

½ cup shredded, mozzarella cheese

¼ cup salted, slivered almonds

1/8 cup dried cranberries
(optional for carb counters)

1 cup organic mayo

1 Tablespoons apple cider
vinegar

¼ cup Truvia, OR sweetener of choice

½ cup beets

Salt and freshly ground black
pepper to taste

Directions

Wash, dry, and chop broccoli into tiny florets (throw away thick stems), combine with bacon, onion, mozzarella, almonds, beets, salt and pepper.
In separate bowl mix together mayo, vinegar, and sweetener of choice. Pour over
dry ingredients and mix well. Best if made night before serving. Lasts for up
to 5 days. However, it is much too tasty to not be gobbled up by then J

- Preheat oven
to 350 degrees.

- Dip each
chicken breast into egg mixture, then dip into bread crumb mixture, and place
on a greased baking pan.Bake for 30 minutes.

- Top chicken
with cheese and tomato sauce. Then bake for another 5 – 10 minutes.

Eggplant Fries or
Eggplant noodles (makes a great replacement for both fries and noodles)

Ingredients:

1 Eggplant (feeds two)

2 tbs. Olive oil

Salt/pepper to taste

Directions:

- Slice raw eggplant into thin strips (I cut the eggplant with
a knife, lengthwise into four sections; then use kitchen shears/scissors to cut
the sections into fine strips, and discard the heavy seeded pieces).

- Place eggplant strips in a skillet with olive oil.

- Cook over med – high heat for 10 minutes. Reduce heat to low
and cook until desired crispiness or noodle-like texture.

Tuesday, August 12, 2014

Since many people ask me what I
eat on a daily basis, or if I eat, I thought I’d share it on the blog. I have a
passion for cooking delicious meals that are healthy and easy to make. I do
some meal planning before going to the grocery store each week, though more
often than not, I create recipes based on whatever I have in the kitchen.

I would like to post what I make
for dinner each night on the blog. Although, I am not committing to this. It is
just something I would "like" to do. As a full time mom to an energetic 1 year
old, a college student, and the wife of a superhero it is hard to find time for
much else.

If you are familiar with the blog
or have read the book Thin and Thinner, you will know that I (a.k.a. Thinner) and my mother (a.k.a. Thin) always
cook low carb. However, after extensive research I have also decided that I
will no longer be cooking with gluten (unless it’s for a weekend party, sorry
friends, don’t judge!).

So here they are! The past two
nights, home cooked dinners: Italian style meatloaf on Monday and a crazy,
coconut chicken dish on Tuesday. Both are husband and baby approved.

Monday Night

Mamma E’s Italian
Meatloaf & Beet Salad

Ingredients:

1 lb. ground beef (preferably 95% lean)

2 medium tomatoes chopped (can substitute 14oz. can diced
tomatoes)

½ cup of mushrooms

¼ cup chopped onion

1 tsp. salt

1 tsp. pepper

1 tbs. Italian seasoning

¼ cup gluten free bread crumbs

2 eggs

Directions:

Preheat oven to 375

Mix all ingredients in large bowl (use a potato masher for
smooth texture)

Pour into a loaf pan

Bake for 1 hour

** Top with Organic Ketchup (or without high fructose corn syrup), or a low sugar tomato sauce.

Thursday, July 17, 2014

If you do not have time to read my super long
article on “going gluten free”, here are the top 3 takeaways.

Top three reasons to stay away from wheat gluten are:

1.)Ancient varieties of wheat consisted of
28 chromosomes and stood 4 ½ feet tall. Today it comprises of 42 chromosomes
and stands 2 feet tall (and we still for some reason call it wheat). When you consider
how humans are only 2 chromosomes away from an ape it really makes you think
twice about eating such a highly genetically modified grain.

2.)Whatever wheat really is, or whatever
you want to call it, many people have difficulties digesting it, which can
contribute to feeling sluggish and weight gain. Additionally, recent research found
that gluten can stimulate an assortment of serious diseases in an increasing number
of people throughout the world.

Saturday, December 21, 2013

“Going gluten-free” is a very
popular mantra lately. No differently than dietary fads of the past, the phrase
“gluten free” commonly appears in health magazines, cooking shows, and on the shelves
in our supermarkets. However, the difference between the present gluten-free dietary
craze and fad diets of the past is that losing weight is not the end goal.Instead, preventing and warding off disease
and illness is. Perhaps for this reason, going gluten-free has gained global
popularity and unparalleled support from the medical community. There are a
number of unhealthy side effects that come from consuming gluten which is most
commonly consumed in the form of wheat. While research on the issue is still inconclusive,
we know there is something in the wheat plant that is making many of us sick.
The purpose of this report is to examine the impact of gluten and the wheat
grain on human health, the possible causes of a sudden manifestation of gluten-related
disorders, and what, if anything, can be done to prevent gluten-related ailments.

Gluten is the main structural
protein found in wheat and other grains such as rye, barley, and oats. Wheat
accounts for approximately seventy-five percent (75%) of all calories consumed
from carbohydrates in the American diet. The gluten protein found in wheat is what gives dough its
elasticity and the ability to rise when
combined with yeast. Traditional breads, baked goods, pasta, and pizza crust
would have never been invented without gluten. It is used to thicken soups,
sauces, and gravies. Gluten is also used as a valuable binding agent in
processed food manufacturing. The more gluten used in baking, the more
desirable the characteristics of that food becomes: fluffy, chewy, and springy.
Could this be the reason that the amount of gluten contained in wheat has been
increasing year after year?(Davis MD, 2011)

Gluten is used, and is perhaps
essential, in creating many delicious foods. Unfortunately, gluten related
illnesses are becoming more common, and the only known treatment is to avoid
the gluten containing foods altogether. Currently, experts know of at least three
conditions that are related to the consumption of gluten. These are: celiac
disease (CD), wheat allergy (WA), and gluten sensitivity (GS) ,which is also
referred to as non-celiac gluten sensitivity (NCGS). In addition, recent
research has found that a gluten-free diet is linked to reversing various
chronic diseases such as obesity and diabetes.(Soares, 2013), (Spectrum of gluten-related disorders: consensus on new nomenclature and
classification, 2012)

Celiac disease is a genetic,
autoimmune disease that damages the finger-like villi of the small intestines,
disabling the body’s ability to absorb nutrients, leading to malnutrition. The
only known treatment is to follow a gluten-free diet. Further complications can
develop when celiac disease is left untreated, including: neurological
disorders, osteoporosis, infertility, thyroid disease, some cancers, and other
autoimmune diseases. Notably, the prevalence of celiac disease effects an
estimated 1% of the population. It has increased dramatically in both the
United States and in Europe over the past fifty (50) years, and as populations
in the Middle East and Asia move towards a more Western style diet, cases of
celiac disease are expected to increase in those locations as well. (Hischenhuber, et al., 2006)

Wheat allergy, also known as baker’s
asthma, is an allergic reaction caused by an antibody’s reaction to the
proteins or other plant tissues found in wheat. Wheat allergy related reactions
to consuming wheat range from sneezing, hives, and wheezing to diarrhea, and
anaphylaxis.Wheat allergy appears more
frequently in Europe than the US. In parts of Europe, it has been found to
represent 20% of food allergy cases; where as an American study found that
wheat allergy represented only 2.5% of food allergy cases. The American figure
may be underestimated as it accounts for only the most severe cases that ended
up in hospitalization.(Hischenhuber, et al., 2006)

Non-celiac gluten sensitivity is a
more recent phenomenon. Gluten sensitivity is neither a disease nor an allergy,
and as of today’s date, there is no
diagnostic way to test for it. That said, it shares the same extra-intestinal
symptoms and treatment of celiac disease; thus, making the two disorders almost
indistinguishable. The symptoms include and are not limited to: stomach pain,
bloating, heartburn, joint pain, headache, behavioral changes, fatigue,
insomnia, and brain fog. The appropriate treatment is to adhere to a strict
gluten-free diet, and the symptoms will subside. However, gluten sensitivity is
not an auto-immune disorder, and it does
not directly lead to damage in the small intestine. Little is known about what causes gluten
sensitivity and the idea that gluten can cause reactions outside of celiac
disease or a wheat allergy is still new to most health care professionals.Since there is no diagnosis for non-celiac
gluten sensitivity, the immense growth in gluten related disorders is perhaps
best evidenced by the increased demand for gluten free-foods. Global sales of
gluten-free products reached a remarkable $2.5 billion in 2010, skyrocketed to
more than $4 billion in 2012, and is expected to exceed more than $6 billion by
year 2017.These numbers are perplexing when compared to the mere one percent 1%
of Americans and Europeans that reportedly have celiac disease. This suggests
that the effects of gluten are so obvious and disruptive that people are able
to self-diagnose, adhere to a gluten free diet, and realize the health
benefits. (Hischenhuber, et al., 2006), (Spectrum of gluten-related disorders: consensus on
new nomenclature and classification, 2012), (HUFFPOST Healthy Living, 2012)

Gluten may also contribute to the
rise of obesity. Yet, many proponents of gluten argue that the relationship
between the elimination of gluten and weight loss has been created by food
manufacturers in order to capitalize on the “gluten-free diet” craze; which may
have some merit.Although, a recent
study published in the Journal of Nutritional Biochemistry found supporting
evidence that a gluten-free diet restricts the expansion of fat tissue, reduces
inflammation, and curbs insulin resistance. It suggested that a gluten free
diet is effective in preventing obesity and metabolic disorders.Yet, despite the study, many gluten-free,
pre-packaged foods are loaded with extra sugar and fat calories.These processed, gluten-free food
alternatives are a recipe for eight gain and would counteract any weight loss benefits
from going gluten-free.(Soares, 2013)

In response to the growing sphere of
gluten-related disorders, a panel of fifteen(15) experts convened in London in
February of 2011 to research and develop new classifications and terminology,
such as gluten sensitivity. No classifications and/or medical terminology were
approved until the panelists reached complete consensus. The panel reported
their results in one of the most widely cited articles on gluten disorders, entitled
“Spectrum of Gluten-Related Disorders: Consensus on New Nomenclature and Classification.”
The conclusion of their research suggested that all individuals are susceptible
to some form of gluten reaction, and that there is presently an “epidemic” of
celiac disease as well as “gluten sensitivity.”(Spectrum of
gluten-related disorders: consensus on new nomenclature and classification,
2012)

How can a dietary protein, so widely
consumed all over the world, be so toxic?
As discussed below, celiac disease researchers have been exploring the
possibilities by studying the evolution of wheat.

Specifically, ancient varieties of
wheat had twenty-eight chromosomes and stood four and a half feet tall compared
to today’s forty-two chromosome, two (2) foot tall plant(that we still for some
reason call wheat). Similar to the difference in genetic structure, celiac
researchers found that the gluten content in the ancient varieties was much
less, and it has been steadily increasing over the last 10,000 years. In the
past, evidence indicates that wheat, while constantly changing, did so
gradually. However, there has been a significant modification to wheat in the
past century. The recent dramatic change in structure can be attributed to
farmers who started, more than 100 years ago, cross breeding varieties of wheat
to increase yields, tolerate drought, resist disease, and improve the wheat’s
characteristics (by increasing the gluten content) which allows for better bread-making
(Kasarda, 2013). In addition to the recent one-hundred plus
years of genetic modification, advancements in fertilizers and pesticides have
also influenced the plant. One can begin to understand what has led to the differences
between wheat grown today and the wheat of the past. Dr. William Davis, cardiologist and
author of Wheat Belly so eloquently states:

Modern wheat no more resembles the
wheat of Moses than a chimpanzee resembles a human - in fact, a chimpanzee is
closer to a human than modern wheat is to ancient wheat. I would argue that the
wheat we are being sold shouldn't even be called wheat. It is a
geneticist-created artificial plant that is a far genetic and biochemical
distance away from any wheat that ever existed in nature.(Davis MD, 2011)

Dr. Davis agrees with other celiac
researchers that the gluten proteins found in wheat have contributed to the
rise of celiac disease, although he is not convinced that our “non-celiac gluten-sensitive”
health issues are solely related to gluten. Instead, he believes they are also affected by
other modified, non-gluten proteins found in wheat. For example, in May of
2013, a field in Eastern Oregon was found growing genetically modified,
(glyphosate-resistant) “Roundup Ready” wheat. Roundup Ready crops are genetically bred to
resist the poison in weed killer. The wheat was developed by Monsanto, the
world's largest producer of genetically modified seeds and supplier of weed
killer. The mysterious discovery caused Japan and South Korea to temporarily
suspend imports of western white wheat and leads one to the question, “How many
more fields of this genetically modified organism (GMO) wheat are out there?” Furthermore,
could cross pollination have contaminated neighboring fields? Roundup Ready is
approved and used in growing soybeans, corn, cotton, canola, alfalfa, and sugar
beets. However, it is not yet approved for growing wheat.According to Nebraska’s Public Broadcasting
Station, the US has not approved Roundup Ready wheat due to the fear of losing
its overseas customers, at which point it wouldn’t be worth growing at all. But,
this raises a few questions, “Why would Japan and South Korea be so quick to
halt importing wheat from the US for the chance it contained the GMO?”and “What do our overseas customers know
about “Round Up Ready wheat that we do not know?”As far as safety, there are not many studies
published on the topic. However,a 2008
article titled, “Risk Assessment of Genetically Modified Crops for Nutrition
and Health,” shed some light on the issue in concluding that animals who were
fed glyphosate-resistant soybeans versus conventional soybeans developed abnormalities
in their organ tissue.(Magaña-Gómez JA, 2009), (Barnard, 2013), (Gerlock, 2013)

Wheat has been evolving since the
beginning of agriculture. One would think that humans would have adapted to this
evolution and be able to tolerate this modified wheat by now, since it has long
been a staple in our diet. However, over the last 50 years, wheat has endured
more changes than ever from selective breeding and experimenting with
GMO’s.And, this coincides with the same
time period whereby cases of celiac disease and gluten sensitivity have increased
by 400%.(Gannon, 2012)

Research is still underway to better
understand how wheat affects people.Scientists are attempting to discover a minimum threshold for gluten and
wheat consumption that can safely be consumed by those who are affected by it. (Spectrum of gluten-related
disorders: consensus on new nomenclature and classification, 2012)

Kasarda, D. D. (2013). Can an Increase in Celiac
Disease Be Attributed to an Increase in the Gluten Content of Wheat as a
Consequence of Wheat Breeding? Journal of Agricultural and Food Chemistry,
61 (6), 1155-1159.

Monday, August 19, 2013

Joe and I had the good fortune to attend AHS 2013 in Atlanta from August 15th to 17th. The conference is dedicated to looking at the lifestyles of our ancestors in order to discover ways to avoid the diseases of modern man, such as obesity, diabetes, Alzheimer’s, and heart disease. At the symposium, doctors, scientists, and health specialists lectured on topics such as nutrition, physical activity, posture, and our internal clock (circadian rhythms.) In this article, I offer my take-aways.

Many of the AHS workshops that I attended cited research studies which support the basic Paleo diet prescription. Here is the summary of what is generally accepted. Avoid wheat, sugar, legumes, as well as all GMO and processed foods. Eat high quality protein (grass fed beef, poultry and eggs from pasture-fed animals, and wild caught fish), all free of hormones and antibiotics. Eat plenty of non-starchy, non-GMO, pesticide-free organic vegetables, and as much high quality fat as possible. Fats should comprise the largest percentage of calories in our diet, with limited protein, and less carbohydrates. Limit omega 6 fatty acids and eat plenty of omega 3 fatty acids, supplementing with high quality fish oil as needed. The need for physical exercise and the importance of optimizing the gut micro-biome are also emphasized across the board. Significant advantages to both physical and mental health were clearly defined throughout the three-day conference.

Beyond this, there were many differing opinions, mostly regarding the ratio of protein to carbohydrate consumption. Most agree that protein and carbohydrates should be limited, while people are encouraged to eat as much healthy fat as needed. Protein recommendations were as low as 40 grams for small women and up to 80 grams for an average size man, with some higher recommendations when one is body building, physically active, or participating in strenuous exercise. Carbohydrate recommendations, at the conference, ranged from a limit of 20 or 30 grams of carbs, mainly from non-starchy vegetables to a diet consisting of 150 grams of carbs with more liberal carbohydrate choices. Some believe fruits are fine, while others see fructose as the most destructive form of all sugars. Some argue that gluten-free grains and tubers are fine, while others believe all grains are detrimental to health. As in AHS 2012, debate continues as to whether or not safe starches such as potatoes and rice should be included in a healthy diet. Debate also revolves around the use of supplements, such as whether or not calcium supplementation is worthwhile. Videos of each lecture will be available for viewing on the Ancestral Health website.

One of the most important lectures for me, personally, was given by Paul Jaminet on circadian rhythms. Circadian rhythms are physical, mental, and behavioral changes that follow a roughly 24-hour cycle. Paul Jaminet spoke about the importance of preventing disruption to our own circadian rhythms. One example of these rhythms is in the body’s production of melatonin (the hormone which regulates sleep and wake cycles) and cortisol (the hormone that, among other things, provides quick bursts of energy for survival). Melatonin peaks at 3 AM, whereas cortisol peaks at 9 AM. He estimates that disruptions to circadian rhythms over time could result in the loss of six years of life.

Adequate quality sleep is vital in maintaining our body’s circadian rhythms. Disruption in sleep may lead to any of the following:

cardiovascular disease

cancer

musculoskeletal problems

neurological disorders

immune dysfunction

premature aging

metabolic disease

obesity

diminished mental performance

To sleep well and optimize circadian rhythms, the following lifestyle factors should be considered.

Sleep: Sleep should occur at night on a regular schedule in a dark room.

Exercise: Exercise should be done during the afternoon. We should refrain from exercising in the evening. Night time workouts might actually worsen health.

Social Interaction: Social interaction is important in the morning. When living alone, even the practice of viewing faces on television during the day enhances mood and leads to improved sleep the following night. Viewing human faces and social interaction at night impairs mood and hinders sleep.

Interestingly, it was noted that every one hour of television viewing takes 22 minutes off of one’s life expectancy. But, viewing a computer screen in the office was found to have no impact on life expectancy.

Light Exposure: Light exposure is important. During the day, seek bright sunlight. Natural light fluorescent bulbs are best daytime stimulators.Red, yellow, and amber lights are excellent for use in evenings to shift towards melatonin production.

Food Intake/Timing: Meals should only be eaten during daylight hours. It was noted that nighttime eating is especially disruptive to anyone on a diet. Intermittent fasting was mentioned as an optimal timing strategy for meals, where all food consumption would occur within an 8 hour window. For example, the first meal of the day might be at 10 AM and the final meal ending at 6 PM. [I have been researching this for the past few months and have read suggestions that this intermittent fasting strategy is more effective for men.] The idea of abstaining from eating in the evening is the main message here for both genders.

Vitamin D should never be taken near bedtime. It is associated with sunlight and will disrupt sleep.

Dr. Ron Rosedale has promoted a low-carb lifestyle for 25 years. He spoke about the hormones that regulate appetite and curb obesity: insulin, leptin, and mTOR. In order to optimize the function of these hormones, it is necessary to restrict carbohydrates to non-starchy vegetables, and to limit protein consumption. The diet should be rich in healthy sources of fat: avocados, nuts, coconut, coconut oil, olive oil, ghee, and butter. Protein should consist of grass fed beef, lamb, and pork, wild caught fish, along with eggs and poultry from pasture fed chickens.

According to Dr. Rosedale, as a 5 foot, 4 inch female, I require 40 to 45 grams of protein per day, divided evenly among meals. The recommendation is to eat plenty of non-starchy vegetables, with the majority of daily calories from good quality fats, as mentioned above. In this way, the body will continue to burn fat for fuel, avoiding blood sugar spikes.

The formula for figuring out your protein needs is as follows: Start with your ideal weight. Divide that number by 2.2 (in order to convert pounds to kilograms). Subtract 10 %. That is the number of grams of protein that you should consume in a day.

Dr. Rosedale has an excellent website, and his recommendations are backed up with an impressive array of scientific studies, 25 years of practice with his own patients, as well as his own experience. I am tweaking my food and supplement program to reflect what I have learned from him and others at this conference.

Jeff Leighton discussed the role of omega 3 fish oil (EPA 2235/DHA 990) in the treatment of chronic inflammation. Research showed that timing of the supplement does not impact effectiveness. Fish oil could be taken with or without food. A low carb diet without nuts (which contain omega 6 fatty acids) facilitates absorption of the omega 3s.

I have only included here my own perceptions, addressing a small fraction of the information that was shared at the conference. Please visit the Ancestral Health site in the coming days to view the videos for yourself: http://www.ancestralhealth.org/

But, I would like to end with a reflection from a very dynamic speaker at the conference, Kyle Maynard, who reached the summit of Mt. Kilimanjaro without any limbs. Kyle shared a motto that has enabled him to achieve his dreams. It is from the navy seals: “...not dead, can’t quit.” I only hope that I can follow this mantra in my own life.

My Current Diet and Supplements

(August 2013)

Over the course of this year, I have refined my diet to reflect knowledge gained from the Ancestral Health Symposium 2012 and 2013, as well as recommendations from my new MD/nutritionist. I have learned that we, as individuals, are unique, and that no two people will need exactly the same regimen to achieve optimal health. But, I am offering here what seems to be working for me. I have noticed resolution of my brain fog with this regimen, but some components are too recent to see other results. I will continue to update as I discover more and see significant outcomes.

2 tablespoons of fermented vegetables 2 times per week on salad (Wildbrine)

[Note: A little blanched almond flour or hard cheese are used in some of my recipes. Also, I have food sensitivities, determined by blood testing, to eggs and tomato products. I will try adding these highly nutritious foods back into my diet as my “leaky gut” heals.]

Supplements:

1 hour before breakfast:

- 5 mcg of Cytomel (thyroid medication)

With Breakfast:

- 3 high quality fish oil pills (EPA-DHA 720 Metagenics)

- 1 high quality probiotic (Ultra Flora Balance by Metagenics)

- 1 enzyme tablet (Spectrazyme by Metagenics)

With first bite of Lunch:

- 1000 mg calcium/500 mg magnesium

- 1000 mg Vitamin C

- 2 enzyme tablets (Spectrazyme)

- 2 Betaine capsules of HCL with Pepsin (Solaray HCL with Pepsin)

With first bite of Dinner:

- 3 high quality fish oil pills (EPA-DHA 720 Metagenics)

- 1 high quality probiotic (Ultra Flora Balance Metagenics)

- 2 enzyme tablets (Spectrazyme)

- 2 Betaine HCL with Pepsin (Solaray HCL with Pepsin)

Near Bedtime:

- 1000 mg calcium/500 mg magnesium

Other factors besides diet:

I am trying to get 8 hours of sleep per night.

I began this week incorporating weight bearing exercises for my upper body, 3 to 4 times per week, as well as taking a 20 minute walk 4 times per week for my lower body.

Reasons for certain foods and supplements:

leaky gut (Once healed, I will likely be able to reduce the amount of fish oil, probiotics, enzymes, and HCL.)

About the Book

Thin and Thinner a perfect book for anyone beginning a low carb diet. It offers solutions to permanent weight loss in the real world, with practical strategies for effectively losing weight and keeping it off for life. By controlling the type of carbs consumed, two options for weight loss are outlined, with the goal of being thin or thinner. Thin and Thinner's diet book is filled with detailed meal plans, life experiences, delicious recipes, and much more...

Thin and Thinner (Kindle Edition)

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Low Carb and Paleo: About the Thin and Thinner Website

Low Carb and Paleo: About the Thin and Thinner Website

Welcome to the Thin and Thinner website. Our blog is dedicated to helping anyone who is interested in improving the quality of his/her life through diet. In permanently removing sugar, starchy carbs, and trans fats from our meals in 2001, we have experienced permanent weight loss, as well as improvements in brain function, energy, and cholesterol levels. We have been amazed at how effective our eating plan is in helping us to stay healthy and trim. Since attending the Ancestral Health Symposium at Harvard in August of 2012 and joining the Ancestral Health Society, Ida (age 57) has added a new dimension to the low carb diet—paleo, eliminating dairy, adding coconut oil and other healthy fats, and consuming moderate amounts of range fed chicken, wild caught fish, and grass fed beef, as well as consuming as many organic, non-starchy vegetables as possible. Emily (age 30) is following a low carb, but not necessarily paleo, diet. She enjoys the same foods as Ida but also incorporates limited amounts of dairy such as cream, yogurt and cheeses; and on occasion enjoys sweet treats made with sucralose, erythitrol, or stevia. Here, you can read about our personal experiences as we both continue the quest for optimal health. So, this could be an important site for both low carb and low carb paleo followers. On this site, you will find paleo recipes as well as low carb ones. We will post health issues that have cropped up, as well as solutions. There are no strings attached. Our sole objective is to share what is working for us in the hopes that it might help you to improve your health and ultimately the quality of your life.